Ingredients
-
1 1/2
-
1
-
1
-
1
-
1/2
-
2
-
2
-
2
-
1
-
-
-
-
-
-
Directions
Herbed Couscous, With fresh herbs coming into season here, I’m on the hunt for recipes which make good use of my bounty , Lovely way to dress up our favorite side dish! Served with blackened tilapia and fresh green beans, our plates looked very pretty! 🙂 used whole wheat couscous, left out the green peas but did use the chick-peas My little garden is coming along nicely and I was able to harvest the parsley and basil but ran short on the mint so I supplemented it with a little dried I thought the lemon zest really brought it all to peak flavor! Thanks for posting your recipe!, Loved this! It made a great quick lunch today used the chick peas and had to use dried herbs but it was still delicious I had a bit of left over chicken breast that I plopped on top of the couscous after warming it Simply wonderful Thanks toni for a healthy lunch that was so easy to make and enjoy
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Steps
|
1
Done
|
Bring Broth and Oil to a Simmer in a Medium Saucepan. Remove from Heat and Stir in Couscous, Peas and Chickpeas. Cover and Let Stand For 5 Minutes. |
|
2
Done
|
Add Parsley, Mint, Basil, Lemon Zest and Pepper to the Couscous. |
|
3
Done
|
Toss Lightly With a Fork and Serve Hot. |
